Greek Lasagna

My family loves Greek food so I came up with this to whet their appetites! It’s creamy and packed with veggies. A terrific change from traditional lasagna.

9 lasagna noodles, cooked until very al dente

1 cooked chicken breast, chopped

1 cup broccoli, roughly chopped

1/2zucchini sliced then quartered

1 cup frozen artichoke hearts, roughly chopped and mostly defrosted

6 baby bella  mushrooms, sliced

1  four oz package feta cheese

2 cups spaghetti sauce

For the white sauce:

1 garlic clove, chopped

1 tbsp olive oil

1 tbsp flour

1 cup milk

1/2 package light cream cheese

1 tbsp parmesan cheese

1 tsp Greek seasoning

salt and pepper

Cook the garlic in the oil about 30 seconds, then whisk in the flour, cook another 30 seconds, then whisk in the milk. Add the cream cheese and parmesan cheese. Stir until all the cheese melts and sauce is thick. Add the seasoning and the salt and pepper.

Cover the bottom of a 6 by 12 pan with a few tablespoons of red sauce. Lay 3 noodles down. Top the noodles with 1/3 of the white sauce. Top with 1/2 chicken, and half the veggies and 1/3 of the feta and 1/3 red sauce. Repeat. Top with remaining 3 noodles. On the top place the remaining red sauce, white sauce and feta. Cover with foil and bake at 350 for 45 minutes. Take the foil off and let it cook another 5-10 minutes until slightly browned on top.

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